Alinea   

Grant Achatz made a name for himself long before his first-ever venture into Lincoln Park with his long-awaited Alinea. The culinary whiz kid, who wowed diners at acclaimed spots French Laundry and Trio, also garnered accolades worldwide, including from the prestigious James Beard Foundation (Rising Star Chef in America). With Alinea -- two doors down from the hip blip Boka -- Achatz finally gets an opportunity to explore his culinary skills in ways they've never gone before. The theme aims to offer diners a multi-sensory experience, from the eye-catching design elements to experimental progressive American cuisine. Modern accents complement styles of centuries past with features such as a reflecting pond filled with candles, opaque sheers (instilling a sense of movement and intrigue) and custom-made chocolate brown mahogany furniture. A revolving art collection from local gallery Belloc-Lowndes adds to the ever-changing landscape of the space. Guests may choose from three degustation menus: six-course ($75), 10-course ($110) and 30-course ($175). Sounds overwhelming? Actually, many of Achatz's menu items boast only three ingredients, yet they have been manipulated in ways unfamiliar to most diners. For example, his spin on the classic PB&J features a Thompson seedless grape that's peeled on-stem, dipped into tempered homemade peanut butter and allowed to cool and harden. It's then wrapped in a micro-thin sheet of bread and toasted with a heat gun. Achatz's innovative menu changes several times throughout the year.